Image from The Reluctant Gourmet
If you are a vegetarian then once again this post is not for you.
On Saturday, June 5 from 8:30 – 10 I’m once again venturing into new territory and would like to drag a few of you along with me.
Brad from Abundant Acres will be showing us as much of a backyard rabbit operation as we want him to, conveniently at his condo in Bellevue versus his farm in Toledo, WA.
If you eat meat and are striving for a sustainable lifestyle rabbits are the optimal meat source. They are highly efficient processors of food to meat, require a small amount of space and little to no carpentry skills to get set up. Processing them compared to other animals is quick and easy, requiring no special equipment or setup. The offal can be used as raw pet food or go into the garbage can or compost.
You can control the number of rabbits by managing the amount of time your breeding stock spends together and because they live in enclosures rather than in a yard setting you can have them on an apartment balconies or outside in virtually any scrap of yard you can spare. Cages are fully closed and stack-able which allows for efficient vertical farming and helps protect them from urban critters like raccoons, dogs and cats.
Brad has consulted heavily with Daniel Salatin of Polyface Farms in setting up his rabbit operation. And tho the rabbits are housed at his farm in Toledo, WA he maintains a city life, family and several business in Seattle as well so we’ll get to glimpse his personal rabbit quarters at his home in Bellevue.
Brad can give you guidance on setting up your own backyard rabbit operation but the main thing he is doing for us is demonstrating how to process a rabbit. We’ll be buying a live rabbit from him (or you can arrange to buy breeding stock of your own) and processing the rabbit ourselves. You will leave with a processed rabbit for your fridge or freezer and a new set of life skills to live more sustainably, not to mention a new way to significantly reduce your food bill should you choose to set up your own meat operation.
If you are interested in attending this lesson please email me ASAP since there are only a few spots left open. It’s annettecottrell(at)yahoo.com.